4 (1/4-pound chicken cutlets)
3/4 teaspoon salt
1 (7-ounce bag mixed baby salad greens
2 tablespoon raspberry or red-wine vinegar plus 2 teaspoons olive oil, or 2 tablespoons Cindy's Raspberry Nectar Vinaigrette
1/4 teaspoon black pepper
1/2 cup crumbled soft (mild) goat cheese
2 (6-ounce) containers raspberries
3 scallions, thinly sliced
Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat, or just use a nonstick frying pan. Sprinkle the chicken with 1/2 teaspoon of the salt. Place the chicken on the pan and cook until cooked through, about 3 minutes on each side.
Meanwhile, toss together the salad greens, vinegar, oil (or purchased vinaigrette), the remaining 1/4 teaspoon salt, and the pepper until coated.
Add the goat cheese, raspberries, and scallions to the salad and gently toss to combine. Divide the salad evenly among 4 plates. Have the cutlets and place 2 pieces on top of each salad.
Serves 4. Per serving (1 chicken cutlet and 2 cups salad): 252 Cal, 10 g Fat, 5 g Fib. POINTS value 5.